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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Green Risotto with

Scottish Salmon

Serving size: 4

Amount Measure Ingredient - Prep Method
2 cup aborio rice
4 cup chicken stock
½ cup white wine
1 cup onion, chopped
1 pound spinach, chopped
1 bunch basil, chopped
1 bunch parsley, chopped
1 cup parmesan cheese, grated

4 4 oz. Scottish salmon fillets
1 teaspoon garlic, chopped
1 teaspoon thyme, chopped
1 tablespoon Dijon mustard
breadcrumbs
4 bunch basil
1 tablespoon chopped garlic
1 cup sliced almonds
1 cup shredded parmesan
1 cup extra virgin olive oil
Salt & pepper to taste

The risotto:
Bring chicken stock to a boil and set aside. Sauté onions
until translucent, add the Arborio rice and sauté for
another minute. Add the wine and let simmer until the
wine is absorbed and while stirring, add 1 cup chicken
stock. Simmer, let absorb and add more chicken stock,
one cup at the time. When the risotto is al dente, about
18 – 20 minutes, fold in the spinach, basil and parsley.
Stir in cheese and (optional: butter).
The pesto:
In a food processor, chop the basil, garlic, almonds and
parmesan cheese and while still running, add the oil and
season to taste. Rub the salmon with the pesto and marinate
for 30 minutes. Season with salt & pepper and sauté salmon
on both sides and set aside. Preheat oven to 375˚F Bake in
oven for 5 - 7 minutes and place on top of risotto.

22 The Landings & Bay Colony